Alan Davidson's Favorite Trifle
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups heavy cream
- 6large egg yolks
- 2tablespoons sugar
- 2teaspoons cornstarch
- 1teaspoon vanilla extract
- 6 to 8Sponge Cupcakes (see recipe)
- ½cup seedless raspberry or strawberry jam
- 18almond macaroons or Italian amaretto cookies, crumbled
- Grated zest of 1 lemon
- 2tablespoons brandy
- ½cup dry Marsala or sherry
- 1cup heavy cream
- 1tablespoon sugar
- 2teaspoons Drambuie liqueur or vanilla extract
- Pink crystallized rose petals, candied cherries or other garnishes
For the Custard
For the Trifle
Nutritional analysis per serving (8 servings)
864 calories; 56 grams fat; 36 grams saturated fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 82 grams carbohydrates; 5 grams dietary fiber; 42 grams sugars; 8 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
To Make the Custard
- Step 1
heat the cream in a small saucepan just until bubbles form around the edges. Meanwhile, beat yolks, sugar and cornstarch together until very smooth. Whisking constantly, slowly pour the hot cream into the egg mixture. Return the mixture to the saucepan, place over medium-low heat and cook, stirring constantly, until the mixture thickens just enough to coat the back of a spoon. Do not overcook or the custard will curdle. Pour it into a bowl, stir in the vanilla and set aside to cool.
To Make the Trifle
- Step 2
split the cupcakes horizontally and spread jam thickly on the bottom halves and reassemble them. Arrange the cupcakes in a trifle dish or glass serving dish about 6 inches wide and at least 3 inches deep. Sprinkle with the macaroons and then lemon zest. Pour in the brandy and Marsala or sherry. Pour in 2 cups of the custard. Let stand about an hour.
To Serve
- Step 3
whip the cream, gradually incorporating the sugar and then the Drambuie. Pile the mixture over the trifle, sprinkle with garnishes and serve.
Private Notes
Comments
Use custard recipe; use Melissa Clark orange and raspberry mix with blackberry jam in cupcakes. Use this sponge cake recipe.
Have made this exactly as is for 16 Christmas dinners in a row now. Used the extra spongcakes for a booze-free kids dessert.
Made this with the sponge from Martha Shulman’s Irish Trifle recipe. Added fresh raspberries and omitted the Drambuie. Boozy enough with just the sherry. Very very good.